Name: Sautéed Summer Squash and Zucchini Ribbons
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 2 medium summer squash (about 1 to 1 ½ pounds); 2 medium zucchini, or three small zucchini (about 1 to 1 ½ pounds); 1 tablespoon olive oil; 2 cloves garlic, minced; ¼ teaspoon kosher salt, more to taste; ¼ teaspoon coarse ground black pepper, more to taste; 1 tablespoon minced fresh parsley; 1 teaspoon fresh lemon juice

Ingredients

Scale

2 medium summer squash (about 1 to 1 ½ pounds)
2 medium zucchini, or three small zucchini (about 1 to 1 ½ pounds)
1 tablespoon olive oil
2 cloves garlic, minced
¼ teaspoon kosher salt, more to taste
¼ teaspoon coarse ground black pepper, more to taste
1 tablespoon minced fresh parsley
1 teaspoon fresh lemon juice

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Instructions

Wash and dry the summer squash and zucchini.
Using a vegetable peeler, slice the squash and zucchini into ribbons.
Heat olive oil in a pan and sauté garlic for 1 minute.
Add zucchini and squash ribbons, season, and cook for approximately 3 minutes.
Toss with fresh parsley and lemon juice before serving.

Notes

Choose fresh summer squash and zucchini for the best flavor.
Adjust seasoning to suit your taste.
Avoid overcooking; ribbons should remain crispy.

Author: mary
Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Side Dish
Method: Sautéing
Cuisine: American

Nutrition

Calories: 95
Sugar: 3
Sodium: 200
Fat: 4.5
Saturated Fat: 0.5
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 12
Fiber: 4
Protein: 3
Cholesterol: 0